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Roasted Brown Butter and Bean Stuffed Acorn Squash with Crispy Sage

Serves 4.


    Roasted Brown Butt4er and Bean Stuffed Acorn Squash with Crispy Sage

    Roasting brings out the natural sweetness of squash in this vegetarian main course. Switch up the beans and herbs to transform this dish into something new. For instance, black beans with cilantro add Mexican flair, while white beans and basil make for an Italian-inspired roasted dinner.


    Roasting technique

    Squash and other hard vegetables need a gentler heat, but still hot enough to caramelize. For large pieces, 400 F (200 C) is adequate to both soften the flesh and achieve a golden brown exterior; smaller cubes can handle a higher heat, up to 425 F (220 C).


    Squash and filling can be made up to 2 days in advance and kept separately. Reheat in 300 F (150 C) oven to warm through.


    Roasted Brown Butter and Bean Stuffed Acorn Squash with Crispy Sage


    Flavour Combo: Sage + Brown Butter
    • 2 acorn squash, halved and seeded
    • 1/4 cup (60 mL) unsalted butter
    • 1/2 cup (125 mL) fresh sage leaves
    • 2 cups (500 mL) cooked chickpeas, drained and rinsed if using canned
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) ground black pepper
    • 1/4 tsp (1 mL) ground nutmeg
    • 2 Tbsp (30 mL) apple cider vinegar
    • 1/3 cup (80 mL) shaved or grated Parmesan cheese


    Per serving:

    • calories361
    • protein12g
    • fat16g
      • saturated fat9g
      • trans fat0g
    • carbohydrates46g
      • sugars4g
      • fibre10g
    • sodium432mg



    Preheat oven to 400 F (200 C). Place squash cut side down on large parchment paper-lined baking sheet. Roast for 35 to 40 minutes, until tender when pierced with a knife.


    Meanwhile, in large skillet, heat butter over medium-high heat until foamy. Continue to cook until nutty in aroma and light brown, about 1 to 2 minutes. Immediately add sage leaves, fry for 30 seconds to 1 minute, until crispy; transfer sage to small plate. To skillet, add chickpeas, salt, pepper, and nutmeg. Transfer to another large baking sheet, then oven, and roast until chickpeas are heated through, about 5 to 10 minutes.


    Remove squash and chickpeas from oven. Stir vinegar into chickpeas and spoon into roasted squash. Serve topped with crispy sage and cheese.


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    This recipe is part of the Why Not Roast? collection.



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